Ina Garten’s Pasta Alla Vecchia Bettola (Vodka Sauce)

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

60 mL

Olive Oil

1

Medium Spanish Onion , chopped

2 1/2 cups once chopped

3 cloves

Garlic , minced

as needed

Crushed Red Pepper Flakes

up to 1/2 tsp for a spicy sauce

3 g

Dried Oregano

(optional)

240 mL

GREY GOOSE® Vodka

2 cans
(28 oz)

Whole Peeled Plum Tomatoes

to taste

Kosher Salt

to taste

Freshly Ground Black Pepper

365 g

Penne Pasta

5 g

Finely Chopped Fresh Basil , divided

or Fresh Oregano

60 mL

Heavy Cream

up to 1 cup

to taste

Grated Parmigiano-Reggiano

or Pecorino

Cooking Instructions

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Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Heat the Olive Oil (60 mL) in a large oven proof sauté pan over medium heat, add the Spanish Onion (1) and Garlic (3 cloves) and cook for about 5 minutes until translucent.

Step 3

Add the Crushed Red Pepper Flakes (as needed) and Dried Oregano (3 g) and cook for a minute more. Add the GREY GOOSE® Vodka (240 mL) and continue cooking until the mixture is reduced by half, about 5 to 7 minutes more.

Step 4

Meanwhile, drain the Whole Peeled Plum Tomatoes (2 cans) through a sieve. Put on an apron and crush the tomatoes into the pan with your hands — careful here...you might make a mess all over your oven. Add Kosher Salt (to taste) and a pinch of Freshly Ground Black Pepper (to taste) . Cover the pan with a tight-fitting lid and place it in the oven for 1½ hours.

Step 5

Meanwhile, bring a large pot of heavily salted water to a boil and cook the Penne Pasta (365 g) al dente. Drain and set aside.

Step 6

Place the tomato mixture in a blender or food processor and purée in batches until the sauce is a smooth consistency. Place potholders or dishtowels around the handles of your pot to prevent burning your hands in the next step. Return sauce to the pan.

Step 7

Reheat the sauce, add Fresh Basil (2 g) and Heavy Cream (60 mL) to make the sauce a creamy consistency — start with a quarter cup; taste; add more as necessary. Add Kosher Salt (to taste) and Fresh Ground Black Pepper ( to taste), and simmer for 10 minutes.

Step 8

Toss the pasta into the sauce and cook for 2 minutes more.

Step 9

Stir in a generous handful of Parmigiano-Reggiano (to taste) . Serve with an additional sprinkle of cheese and a sprinkle of Fresh Basil (2 g) divided between each plate.